Raw Mango chopped: 4 nos medium
Ginger chopped: 2 1/2 tbsp
Garlic chopped: 2 1/2 tbsp
Chilly powder: 2 1/2 tbsp
Turmeric powder: 1 tsp
Asafoetida powder: 1 1/2 tsp
Fenugreek powder: 2 tsp
Water: 1/2 cup
Salt: to taste
Curry leaves: 1 spring
Mustard Seeds: 1 tsp
Oil: 1 tbsp
Combine mango with salt and little chilly powder, keep aside for 1-2 hrs. Boil water with little salt. Heat oil in a pan, splutter mustard seeds, add curry leaves, ginger and garlic. Saute well. Lower the flame, add chilly powder, turmeric powder, asafoetida powder and fenugreek powder, saute for 1-2 minutes or till the raw smell goes. Pour vinegar and water to this, allow it to boil. Add mango pieces, stir well. Remove from fire, allow the pickle to cool. Pour 1/2 tbsp vinegar to a clean jar, shake well. Add pickle to the bottle. Serve with rice.
